Description
These Valentine Homemade Blueberry Bagels are bursting with flavor! Easy to prepare with fresh and dried blueberries, they’re perfect for breakfast or a snack.
Ingredients
Scale
- 1 and 1/2 cups (about 200g) fresh or frozen blueberries
- 1/4 cup (50g) granulated sugar, divided
- 1 cup (240g/ml) warm water (between 100–110°f/38–43°c)
- 1 tablespoon instant or active dry yeast*
- 1 teaspoon pure vanilla extract
- 3/4 cup (120g) dried blueberries
- 3 and 3/4 cups (488g) bread flour (spooned & leveled), plus more as needed*
- 2 teaspoons salt
- for coating the bowl: nonstick spray or 2 teaspoons butter or olive oil
- 2 quarts (1.9l) water
- 1/4 cup (85g) honey or barley malt syrup
- egg wash: 1 egg white beaten with 1 tablespoon water
Instructions
- Heat a small saucepan over medium-low heat and combine blueberries and half of the sugar (2 Tbsp/25g). Stir until a sauce forms, about 10 minutes. Let cool slightly.
- In a stand mixer bowl, whisk warm water, remaining sugar, and yeast. Let sit covered for 5-10 minutes until frothy.
- Add 1/2 cup of cooled blueberry sauce to the yeast mixture along with vanilla, dried blueberries, bread flour, and salt. Beat on medium speed until combined.
- Continue to add flour until a stiff dough forms. If too sticky, add more flour gradually. If too dry, add water slowly until well combined.
- Knead the dough using a dough hook for 6-8 minutes or by hand until smooth and elastic. Adjust with flour or water as needed.
- Grease a large bowl and place the dough inside, covering it to rise for about 2 hours until doubled.
- Line baking sheets with parchment paper.
- Once risen, punch the dough down and divide into 8 equal pieces. Shape each piece into a bagel, creating a hole in the center. Rest for 5-10 minutes.
- Preheat the oven to 425°F (218°C).
- Prepare a pot with 2 quarts of water and mix in honey. Bring to a boil, then reduce heat. Boil bagels for 1 minute on each side, then drain and place them on baking sheets.
- Brush the tops of the bagels with egg wash.
- Bake for 26-30 minutes until lightly browned. Cool for 20 minutes before transferring to a rack.
- Slice, toast, or top them as desired. Store leftovers at room temperature for 2 days or refrigerate for up to 5 days.
Notes
Keep an eye on the bagels while they bake to avoid over-browning.
For a sweeter finish, sprinkle some extra sugar on top before baking.
Feel free to experiment by adding cinnamon or other spices to the dough.
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 10g
- Sodium: 230mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg